Grapefruit Mint Granite Recipes

Steps:

• In a small saucepan, bring sugar, mint, and 1/2 cup water to a boil over medium-high, stirring often, until sugar dissolves, 3 to 5 minutes. In a blender, combine fruit juices and mint syrup and puree on high to combine, 30 seconds. Pour mixture into a nonreactive shallow 2-quart baking dish and freeze until solid, about 6 hours (or up to 3 days).
• With a fork, break granita into large chunks. Transfer to a food processor and pulse to form small crystals. Serve immediately, with mint leaves (or cover and freeze, up to 2 hours).

Steps:

• Combine juice, water and sugar in bowl and whisk until the sugar has dissolved. Pour liquid into a 13 by 9-inch baking pan. Freeze until hard, about 3 to 4 hours.
• To serve, scrape with a fork and spoon the scrapings into small chilled martini glasses or small glass bowls. Garnish with small sprigs of fresh mint.

Steps:

• Combine the sugar with 1 cup water in a small saucepan. Bring to a boil and simmer for 2 minutes, until the sugar dissolves. Pour into a 9 x 13 x 2-inch rectangular (non-metal) baking dish. Stir in the grapefruit juice, Champagne, and fleur de sel.
• Carefully place the dish on a level surface in the freezer. Freeze for one hour, rake the granita with a large dinner fork, and return it to the freezer. Continue to rake the granita every 30 minutes, until it's firm and granular. This might take as long as 3 hours. Serve frozen in pretty bowls or stemmed glasses.

Steps:

• Using a sharp chef's knife, cut away the peel and white parts from 3 red grapefruits, then cut between the membranes to remove the segments. Squeeze the membranes over a bowl to extract the juice.
• Whisk 2 tablespoons clover honey and 2 tablespoons finely chopped fresh mint into the juice. Arrange the grapefruit segments on a platter and drizzle with the dressing.

Steps:

• Bring the sugar and 3/4 cup water to a simmer in a small saucepan over medium heat, stirring until the sugar is dissolved. Remove from the heat and add the mint, pressing with a wooden spoon to submerge. Let cool completely, then remove the mint with a slotted spoon and discard.
• Combine the mint syrup, honeydew and lime juice in a blender and puree until smooth. Pour into a 7-by-11-inch or 8-inch square metal baking dish.
• Freeze the honeydew-mint mixture until ice crystals begin to form around the edges, about 45 minutes. Scrape the crystals toward the center of the pan with a fork, breaking apart any large chunks. Continue freezing, scraping every 30 minutes or so, until all of the granita has been scraped into flakes, 3 to 4 hours. Spoon into chilled bowls and top with mint leaves.

Steps:

• Combine the sugar and water in a small saucepan and place over high heat, stirring until the sugar dissolves. Bring to a boil and boil without stirring for 1 minute. Let cool. Refrigerate syrup until cold.
• Stir together the syrup, grapefruit juice, lemon zest, lemon juice and mint. Put in a shallow nonreactive pan and place in the freezer. Stir every 20 to 30 minutes until frozen throughout, about 3 hours. Scrape into glasses and serve garnished with mint sprigs.

Steps:

• In a small stockpot, bring juice, sugar, and 3 cups water to a boil; stir, and remove from heat. Add grapefruit; let stand 5 minutes. Using a slotted spoon, remove grapefruit; cover, and refrigerate. Add Campari to liquid, and pour into a metal bowl. Set over a bowl of ice water to cool.
• Transfer liquid to a 9-by-13-inch glass baking dish; cover with plastic. Freeze until mixture begins to set, about 30 minutes. Scrape icy particles from sides, stir with a fork, and return to freezer. Repeat scraping and stirring every 30 minutes until mixture is frozen with a grainy texture, 2 to 2 1/2 hours.
• Serve granita with grapefruit and mint.

Steps:

• Bring water, mint, and sugar to a boil in a 1- to 2-quart saucepan, stirring until sugar is dissolved, then reduce heat and simmer, uncovered, 3 minutes. Add lemon juice and pour through a fine-mesh sieve, pressing hard on solids and discarding them, then cool.
• Freeze mixture in a 1 1/2- to 2-quart shallow nonreactive metal container, stirring and crushing lumps with a fork every 30 minutes, until evenly frozen, 2 to 3 hours. Scrape with a fork to lighten texture, crushing any lumps. Spoon into glasses or bowls.

Steps:

• Halve the grapefruits crosswise, and squeeze juice into a large wide bowl, allowing any pulp to fall in. Use a teaspoon to pluck out any seed or pith in the bowl.
• Whisk in sugar until completely dissolved. Pour mixture into a low baking dish to a depth of 1/2-inch. (A 9-by-13-inch baking dish will work.) Place the dish in the freezer for at least 4 hours or overnight, until frozen solid. The frozen mixture will look like packed snow.
• Use a fork to smash the frozen mixture into rough chunks and transfer to 6 serving glasses. Place glasses in the freezer until serving time. If desired, add 1/2 teaspoon orange flower water per glass.